{"id":2188,"date":"2024-12-06T11:31:31","date_gmt":"2024-12-06T03:31:31","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2188"},"modified":"2026-08-23T21:14:28","modified_gmt":"2026-08-23T13:14:28","slug":"what-is-cryogenic-freezing-in-food","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/tr\/spiral-freezer\/what-is-cryogenic-freezing-in-food\/","title":{"rendered":"G\u0131dalarda Kriyojenik Dondurma Nedir: Bir Uzman\u0131n Genel Bak\u0131\u015f\u0131"},"content":{"rendered":"

Kriyojenik dondurma, g\u0131da end\u00fcstrisinde verimlili\u011fi art\u0131ran ve d\u00f6n\u00fc\u015f\u00fcm yaratan bir geli\u015fmedir. g\u0131da muhafazas\u0131<\/em><\/strong><\/a> Y\u00f6ntemler. Bu teknik, g\u0131da \u00fcr\u00fcnlerini an\u0131nda son derece d\u00fc\u015f\u00fck s\u0131cakl\u0131klara dondurmay\u0131 i\u00e7erir. S\u0131v\u0131 azot veya karbondioksit kullan\u0131larak,<\/strong> kriyojenik dondurma<\/em><\/strong><\/a> buz kristali olu\u015fumunu en aza indirir, g\u0131dan\u0131n h\u00fccresel yap\u0131s\u0131n\u0131n b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fc sa\u011flar ve<\/strong> g\u0131da kalitesi<\/em><\/strong><\/a>. <\/strong>Bu blogda, kriyojenik dondurma ve bunun g\u0131da end\u00fcstrisindeki rol\u00fc hakk\u0131nda genel bir bak\u0131\u015f sunulacakt\u0131r.<\/p>\n\n\n\n

Kriyojenik Dondurman\u0131n Temel \u0130lkeleri<\/strong><\/h2>\n\n\n\n
\"1\"<\/figure>\n\n\n\n

Kriyojenik dondurma, son derece d\u00fc\u015f\u00fck s\u0131cakl\u0131klar kullanarak g\u0131da kalitesini koruyan h\u0131zl\u0131 bir so\u011futma y\u00f6ntemidir. Bu teknik, g\u0131dalar\u0131 h\u0131zl\u0131 bir \u015fekilde dondurmak ve buz kristali olu\u015fumunu en aza indirmek i\u00e7in s\u0131v\u0131 azot ve karbondioksit gibi kriyojenik maddelerin kullan\u0131lmas\u0131n\u0131 i\u00e7erir.<\/p>\n\n\n\n

Kriyojenik Dondurma Hakk\u0131nda Bilgi<\/strong><\/h3>\n\n\n\n

Kriyojenik dondurma, genellikle s\u0131v\u0131 azot veya karbondioksit kullan\u0131larak g\u0131dalar\u0131n son derece d\u00fc\u015f\u00fck s\u0131cakl\u0131klara maruz b\u0131rak\u0131ld\u0131\u011f\u0131 son teknoloji bir y\u00f6ntemdir. Bu i\u015flem, g\u0131da maddelerinin s\u0131cakl\u0131\u011f\u0131n\u0131 h\u0131zla d\u00fc\u015f\u00fcrerek h\u0131zl\u0131 bir \u015fekilde korunmas\u0131n\u0131 sa\u011flar. Kriyojenik dondurman\u0131n h\u0131zl\u0131 dondurma \u00f6zelli\u011fi, buz kristallerinin olu\u015fumunu s\u0131n\u0131rlayarak g\u0131da \u00fcr\u00fcnlerinin dokusunun ve lezzetinin korunmas\u0131na yard\u0131mc\u0131 olur. Bu teknoloji, \u00f6zellikle y\u00fcksek kaliteli etlerin, deniz \u00fcr\u00fcnlerinin ve hassas meyvelerin korunmas\u0131nda yararl\u0131d\u0131r.<\/p>\n\n\n\n

Kriyojenik Maddeler ve Teknolojiler<\/strong><\/h3>\n\n\n\n
\"2\"<\/figure>\n\n\n\n

Kriyojenik dondurmada kullan\u0131lan ba\u015fl\u0131ca maddeler, her ikisi de ultra d\u00fc\u015f\u00fck s\u0131cakl\u0131klara ula\u015fmada etkili olan s\u0131v\u0131 azot ve karbondioksittir. S\u0131v\u0131 azot yakla\u015f\u0131k -160\u00b0F s\u0131cakl\u0131kta \u00e7al\u0131\u015f\u0131r ve an\u0131nda dondurma etkisi sa\u011flar. Karbondioksit de yakla\u015f\u0131k -80\u00b0F s\u0131cakl\u0131kta h\u0131zl\u0131 dondurma sa\u011flar. Dald\u0131rma dondurma, g\u0131dalar\u0131n bu kriyojenik maddelere dald\u0131r\u0131ld\u0131\u011f\u0131 ve verimli \u0131s\u0131 emilimi sa\u011flanan yayg\u0131n bir tekniktir. Bu maddeler ve teknikler, g\u0131da kalitesini korumak i\u00e7in gerekli olan h\u0131zl\u0131 ve homojen bir dondurma s\u00fcrecini garanti eder.<\/p>\n\n\n\n

Kriyojenik Dondurma Mekanizmas\u0131<\/strong><\/h3>\n\n\n\n

Kriyojenik dondurma s\u0131ras\u0131nda g\u0131dalar, s\u0131cakl\u0131klar\u0131n h\u0131zla d\u00fc\u015ft\u00fc\u011f\u00fc bir a\u015f\u0131r\u0131 so\u011futma s\u00fcrecinden ge\u00e7er. Bu h\u0131zl\u0131 s\u0131cakl\u0131k d\u00fc\u015f\u00fc\u015f\u00fc, k\u00fc\u00e7\u00fck buz kristallerinin olu\u015fmas\u0131na yol a\u00e7ar. Buz kristalleri ne kadar k\u00fc\u00e7\u00fckse, g\u0131dan\u0131n h\u00fccresel yap\u0131s\u0131 o kadar iyi korunur. Kriyojenik dondurmada dondurma h\u0131z\u0131, geleneksel y\u00f6ntemlere k\u0131yasla \u00f6nemli \u00f6l\u00e7\u00fcde daha y\u00fcksektir; bu da su kayb\u0131n\u0131 azalt\u0131r ve besin maddelerinin korunmas\u0131n\u0131 sa\u011flar. Y\u00fcksek dondurma h\u0131zlar\u0131n\u0131 koruyarak bu y\u00f6ntem, g\u0131dan\u0131n orijinal tad\u0131n\u0131, dokusunu ve besin de\u011ferini korumas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n

G\u0131da Muhafazas\u0131nda Kriyojenik Dondurma<\/strong><\/h2>\n\n\n\n

Kriyojenik dondurma, besin de\u011ferini ve kaliteyi korurken raf \u00f6mr\u00fcn\u00fc uzatmak ve su kayb\u0131n\u0131 azaltmak i\u00e7in geli\u015fmi\u015f \u00e7\u00f6z\u00fcmler sunar. Bu y\u00f6ntem, g\u0131dan\u0131n orijinal \u00f6zelliklerini daha iyi korudu\u011fu i\u00e7in geleneksel dondurma y\u00f6ntemlerinden giderek daha fazla ayr\u0131\u015fmaktad\u0131r.<\/p>\n\n\n\n

Raf \u00d6mr\u00fc ve Susuzla\u015fma \u00dczerindeki Etkisi<\/strong><\/h3>\n\n\n\n

Kriyojenik dondurma, s\u0131v\u0131 azot gibi maddelerle g\u0131da \u00fcr\u00fcnlerinin s\u0131cakl\u0131\u011f\u0131n\u0131 h\u0131zla ultra d\u00fc\u015f\u00fck seviyelere indirerek raf \u00f6mr\u00fcn\u00fc \u00f6nemli \u00f6l\u00e7\u00fcde uzat\u0131r. S\u0131cakl\u0131ktaki bu h\u0131zl\u0131 d\u00fc\u015f\u00fc\u015f, buz kristali olu\u015fumunu en aza indirir; bu da dehidrasyonu \u00f6nlemede hayati \u00f6neme sahiptir. Kontroll\u00fc buz \u00e7ekirdeklenmesi gibi geli\u015fmi\u015f koruma teknikleri, kristalle\u015fme \u00fczerinde daha iyi kontrol sa\u011flar. Bu yakla\u015f\u0131m, h\u00fccre yap\u0131s\u0131n\u0131n korunmas\u0131na yard\u0131mc\u0131 olur ve b\u00f6ylece damlama kayb\u0131n\u0131 azalt\u0131r. Nem kayb\u0131n\u0131n azalt\u0131lmas\u0131yla g\u0131dalar orijinal doku ve a\u011f\u0131rl\u0131klar\u0131n\u0131 korurlar ve geleneksel y\u00f6ntemlerle korunan g\u0131dalara k\u0131yasla daha uzun s\u00fcre taze kal\u0131rlar.<\/p>\n\n\n\n

Besin De\u011feri ve Kalite Koruma<\/strong><\/h3>\n\n\n\n

Kriyojenik dondurman\u0131n ba\u015fl\u0131ca avantajlar\u0131ndan biri, g\u0131dalar\u0131n besin de\u011ferini ve kalitesini koruma yetene\u011fidir. Standart y\u00f6ntemlerin aksine, kriyojenik dondurma h\u00fccresel yap\u0131lara daha az zarar verir ve b\u00f6ylece vitaminlerin ve di\u011fer besin maddelerinin korunmas\u0131n\u0131 sa\u011flar. Bu teknoloji, olu\u015fan buz kristallerinin boyutunu azaltan antifriz proteinlerini kullanarak g\u0131dan\u0131n do\u011fal g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc, lezzetini ve rengini korumaya yard\u0131mc\u0131 olur. Bu \u015fekilde i\u015flenen g\u0131dalar, daha y\u00fcksek su tutma \u00f6zelli\u011fine ve daha az damlama kayb\u0131na sahiptir; bu sayede uzun s\u00fcreli depolama boyunca kalitelerini korurlar. Bu t\u00fcr faydalar sayesinde, besin de\u011feri y\u00fcksek \u00fcr\u00fcnler<\/em><\/strong><\/a> Meyve ve sebzeler gibi g\u0131dalar, kriyojenik i\u015flemlerden \u00f6nemli \u00f6l\u00e7\u00fcde fayda sa\u011flar.<\/p>\n\n\n\n

Geleneksel Dondurma Y\u00f6ntemleriyle Kar\u015f\u0131la\u015ft\u0131rma<\/strong><\/h3>\n\n\n\n

Geleneksel dondurma y\u00f6ntemlerine k\u0131yasla, kriyojenik dondurma daha h\u0131zl\u0131 s\u0131cakl\u0131k d\u00fc\u015f\u00fc\u015f\u00fc ve \u00fcst\u00fcn kalite koruma sa\u011flar. B\u00fcy\u00fck buz kristalleri olu\u015fturabilen mekanik dondurman\u0131n aksine, kriyojenik i\u015flemler son derece d\u00fc\u015f\u00fck s\u0131cakl\u0131klar\u0131 h\u0131zl\u0131 so\u011futma ile birle\u015ftirerek kristallerin boyutunu azalt\u0131r. Bu fark, g\u0131da dokular\u0131na verilen zarar\u0131 azalt\u0131r ve \u00e7\u00f6z\u00fcld\u00fckten sonra daha iyi bir doku ve tat sa\u011flar. Kriyojenik dondurma ayr\u0131ca daha esnektir ve hem k\u00fc\u00e7\u00fck hem de b\u00fcy\u00fck \u00f6l\u00e7ekli operasyonlar i\u00e7in uygundur. Nispeten y\u00fcksek maliyetine ra\u011fmen, besin kayb\u0131n\u0131 en aza indirgemeyi ve optimum g\u0131da koruma kalitesini \u00f6nceliklendiren sekt\u00f6rler i\u00e7in de\u011ferli bir yat\u0131r\u0131md\u0131r.<\/p>\n\n\n\n

End\u00fcstriyel Uygulamalar ve Geli\u015fmeler<\/strong><\/h2>\n\n\n\n

Kriyojenik dondurma teknolojileri, g\u0131da end\u00fcstrisinin verimlili\u011fini ve s\u00fcrd\u00fcr\u00fclebilirli\u011fini art\u0131rmak i\u00e7in hayati \u00f6neme sahiptir. so\u011fuk zincir<\/em><\/strong><\/a>. Hassas dondurma y\u00f6ntemleri sayesinde enerji t\u00fcketimini azaltma ve \u00fcr\u00fcn kalitesini art\u0131rma konusunda \u00f6nc\u00fc konumdad\u0131rlar.<\/p>\n\n\n\n

So\u011fuk Zincirde Kriyojenik Dondurman\u0131n Rol\u00fc<\/strong><\/h3>\n\n\n\n
\"3\"<\/figure>\n\n\n\n

G\u0131da end\u00fcstrisinde, kriyojenik dondurma, \u00e7abuk bozulan \u00fcr\u00fcnlerin kalitesini ve g\u00fcvenli\u011fini koruyarak hayati bir rol oynar. Bu y\u00f6ntem, \u00e7e\u015fitli end\u00fcstriyel uygulamalarda kullan\u0131l\u0131r ve kriyojenik sistemler<\/em><\/strong><\/a> deniz \u00fcr\u00fcnleri, et ve sebze gibi \u00fcr\u00fcnleri h\u0131zl\u0131 bir \u015fekilde dondurmak i\u00e7in. \u00d6rne\u011fin, bireysel h\u0131zl\u0131 dondurma<\/em><\/strong><\/a> (IQF) teknikleri, her bir g\u0131da par\u00e7as\u0131n\u0131n homojen bir \u015fekilde dondurulmas\u0131n\u0131 sa\u011flar; bu da doku ve lezzeti korumak i\u00e7in \u00e7ok \u00f6nemlidir. Spiral dondurucular<\/em><\/strong><\/a> Spiral dondurucular, IQF teknolojisini ve bir konvey\u00f6r band\u0131n\u0131 kullanarak g\u0131dalar\u0131 spiral bir yoldan ge\u00e7iren yayg\u0131n bir dondurma makinesi t\u00fcr\u00fcd\u00fcr ve bu sayede \u00e7e\u015fitli g\u0131da t\u00fcrlerini verimli bir \u015fekilde dondurabilir.<\/p>\n\n\n\n

\"4\"<\/figure>\n\n\n\n

T\u00fcnel dondurucular gibi kriyojenik dondurma sistemleri, su kayb\u0131n\u0131 en aza indirirken y\u00fcksek h\u0131zl\u0131 i\u015fleme imkan\u0131 sa\u011flar. \u00c7arpma tipi t\u00fcnel dondurucular<\/em><\/strong><\/a> \u00dcr\u00fcnleri h\u0131zl\u0131 bir \u015fekilde dondurmak i\u00e7in y\u00fcksek h\u0131zl\u0131 hava jetleri kullan\u0131l\u0131r. Bu tip dondurucular, meyve ve sebze gibi k\u00fc\u00e7\u00fck, nem oran\u0131 y\u00fcksek \u00fcr\u00fcnler i\u00e7in m\u00fckemmeldir ve nem ile besin maddelerinin kayb\u0131n\u0131 en aza indirir. H\u0131zl\u0131 dondurma i\u015flemi, \u00fcr\u00fcnlerin taze kalitesini korumaya yard\u0131mc\u0131 olur ve bu sayede \u00fcr\u00fcnlerin daha sonra p\u00fcre, re\u00e7el veya di\u011fer g\u0131da \u00fcr\u00fcnlerine i\u015flenmesine olanak tan\u0131r.<\/p>\n\n\n\n

Kriyojenik Dondurma Alan\u0131nda Geli\u015fen Teknolojiler<\/strong><\/h3>\n\n\n\n

Verimlili\u011fi ve maliyet etkinli\u011fini art\u0131rmay\u0131 ama\u00e7layan kriyojenik dondurma alan\u0131ndaki yenilikler s\u00fcrekli olarak ortaya \u00e7\u0131kmaktad\u0131r. Mikrodalga destekli dondurma ve manyetik alan destekli dondurma, ara\u015ft\u0131r\u0131lmakta olan en son teknolojilerdir. Bu yakla\u015f\u0131mlar, geleneksel mekanik dondurmaya k\u0131yasla i\u015fleme s\u00fcrelerini ve enerji maliyetlerini \u00f6nemli \u00f6l\u00e7\u00fcde azaltmaktad\u0131r.<\/p>\n\n\n\n

Bas\u0131n\u00e7 yerine hacmi sabit tutan izokorik dondurma, gelecek vaat eden bir ba\u015fka yeni teknolojidir. H\u00fccre hasar\u0131n\u0131 \u00f6nleyerek doku ve kaliteyi iyile\u015ftirme potansiyeline sahiptir. Bu sistemlerde geli\u015fmi\u015f yal\u0131t\u0131m malzemelerinin kullan\u0131lmas\u0131, b\u00fcy\u00fck \u00f6l\u00e7ekli end\u00fcstriyel uygulamalarda kritik bir fakt\u00f6r olan enerji verimlili\u011fini daha da art\u0131r\u0131r.<\/p>\n\n\n\n

G\u0131da Kalitesi i\u00e7in Kriyojenik Dondurman\u0131n Optimize Edilmesi<\/strong><\/h2>\n\n\n\n

Kriyojenik dondurma i\u015fleminin optimize edilmesi, besin de\u011ferini ve dokuyu koruyarak g\u0131da kalitesini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilir. Kritik fakt\u00f6rler aras\u0131nda dondurma s\u0131cakl\u0131klar\u0131n\u0131n kontrol edilmesi ve enzim ile mikrobiyal aktiviteyi etkili bir \u015fekilde engellemek i\u00e7in h\u0131zl\u0131 dondurma tekniklerinin kullan\u0131lmas\u0131 yer al\u0131r.<\/p>\n\n\n\n

Kalitede Dondurma Parametrelerinin Rol\u00fc<\/strong><\/h3>\n\n\n\n

Dondurma parametrelerinin optimizasyonu, g\u0131dalar\u0131n besin de\u011ferini ve duyusal kalitesini korumak a\u00e7\u0131s\u0131ndan hayati \u00f6nem ta\u015f\u0131r. Dondurma s\u0131cakl\u0131klar\u0131 ve h\u0131zl\u0131 dondurma<\/em><\/strong><\/a> S\u00fcre\u00e7, enzim ve mikrobiyal aktivitenin engellenmesinde \u00f6nemli bir rol oynar. Kriyojenik teknoloji, h\u0131zl\u0131 dondurmaya olanak tan\u0131r; bu da buz kristali olu\u015fumunu en aza indirir ve b\u00f6ylece g\u0131da \u00fcr\u00fcnlerinin dokusunu ve tad\u0131n\u0131 korur. Tutarl\u0131 bir d\u00fc\u015f\u00fck s\u0131cakl\u0131\u011f\u0131n korunmas\u0131yla, dondurulmu\u015f \u00fcr\u00fcnlerde h\u00fccresel hasar azal\u0131r; aksi takdirde bu hasar, enzim aktivasyonuna ve kalite kayb\u0131na yol a\u00e7abilir. Kontroll\u00fc gaz beslemesinin uygulanmas\u0131, s\u0131cakl\u0131\u011f\u0131n h\u0131zla d\u00fc\u015fmesini sa\u011flar; bu da g\u0131da kalitesini tehlikeye atabilecek b\u00fcy\u00fck buz kristallerinin olu\u015fumunu \u00f6nlemede hayati \u00f6nem ta\u015f\u0131r. Bu optimize edilmi\u015f parametreler, g\u0131dan\u0131n orijinal lezzetini, rengini ve besin de\u011ferini korumak i\u00e7in hayati \u00f6nem ta\u015f\u0131r.<\/p>\n\n\n\n

Meyve ve Sebzelerin Kalitesinin Korunmas\u0131<\/strong><\/h3>\n\n\n\n
\"5\"<\/figure>\n\n\n\n

Kriyojenik dondurma, \u00f6zellikle meyve ve sebzelerin kalitesini korumak i\u00e7in faydal\u0131d\u0131r. S\u0131cakl\u0131\u011f\u0131 h\u0131zla d\u00fc\u015f\u00fcrerek bu y\u00f6ntem, dondurulmu\u015f \u00e7ilek gibi \u00fcr\u00fcnlerin vitaminlerini ve do\u011fal tad\u0131n\u0131 korumaya yard\u0131mc\u0131 olur ve di\u011fer dondurulmu\u015f<\/a><\/strong><\/em> sebzeler<\/a>Bu i\u015flem, t\u00fcketicilerin bekledi\u011fi parlak rengi ve gevrek dokuyu korumada etkilidir. \u00c7ilek gibi su i\u00e7eri\u011fi y\u00fcksek meyve ve sebzelerde h\u0131zl\u0131 dondurma, h\u00fccresel yap\u0131n\u0131n b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fcn korunmas\u0131n\u0131 sa\u011flar ve daha yava\u015f dondurma y\u00f6ntemleriyle s\u0131kl\u0131kla ili\u015fkilendirilen peltemsi dokuyu \u00f6nler. Bu teknoloji, sa\u011fl\u0131kl\u0131 ve y\u00fcksek kaliteli \u00fcr\u00fcnler arayan t\u00fcketiciler i\u00e7in b\u00fcy\u00fck \u00f6nem ta\u015f\u0131yan besin kayb\u0131n\u0131 \u00f6nlemede \u00f6zellikle etkilidir.<\/p>","protected":false},"excerpt":{"rendered":"

Cryogenic freezing is a transformative advancement in the food industry that is enhancing food preservation methods. This technique involves instantaneously freezing food products to extremely low temperatures. By using liquid nitrogen or carbon dioxide, cryogenic freezing minimizes ice crystal formation, ensuring the integrity of the food\u2019s cellular structure and maintaining food quality. This blog will [\u2026]<\/p>\n","protected":false},"author":8,"featured_media":1656,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[42],"tags":[],"class_list":["post-2188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spiral-freezer"],"acf":[],"_links":{"self":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/comments?post=2188"}],"version-history":[{"count":1,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2188\/revisions"}],"predecessor-version":[{"id":2626,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2188\/revisions\/2626"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media\/1656"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media?parent=2188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/categories?post=2188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/tags?post=2188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}